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1
Place roast in shallow cake pan.
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2
Mix marinade according to directions on back.
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3
Pour over roast and marinate 30 to 45 minutes, turning and covering a few times.
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4
Preheat oven to 325u00b0.
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5
Place roast in shallow open pan, rib bones down.
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6
Do not add water. Roast meat, using a thermometer for internal temperature:
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7
rare 140u00b0, medium 160u00b0, well 170u00b0.
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8
The ideal temperature is 155u00b0 (about 35 minutes per pound).
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9
Remove from the oven and let stand 15 minutes before carving.
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10
Carve top down to bone and then release along bone.
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11
Can use drippings for gravy.
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12
Baste often with remaining marinade.
